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How to retain moisture in yeast donuts

How to retain moisture in yeast donuts

I was wondering if there are bread enhancers that I could use to "extend" the moisture content in yeast donuts. The reason for asking this is because I am making my donuts in my kitchen which is located 2000Meters above sea level, the RH is in the mid 20%, and a temperature is between 25-30C.

Either cooked and mashed before mixing into the dough, or in the form of potato flour, potatoes can help baked goods stay moister, longer. There used to be a U.S. doughnut company called Spudnuts who did just that.

depending on the recipe writer. I even saw one that used 100% potatoes, no flour! My guess for cooked, mashed potatoes would be around 25% but I haven't played with that myself, so can't offer solid advice. You may want to google "potato doughnut recipe" and peruse through some to get a sense of the possibilities.

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